Maple Garlic Roasted Carrots with Carrot Greens Chimichurri

By Jessica Hylton - - Updated

These Maple Garlic Roasted Carrots are incredibly tender, bursting with flavour and are topped with a delectable Carrot Greens Chimichurri. They make a perfect side dish to any meal!

These Maple Garlic Roasted Carrots are incredibly tender, bursting with flavour and are topped with a delectable Carrot Greens Chimichurri. They make a perfect side dish to any meal!

I think it’s safe to say that the happiest part of my Saturdays are going to the farmer’s market. I love the new, organic, imperfect finds, and I think they are pretty symbolic of life itself: beauty in the flaws. These carrots were among my last farmer’s market’s finds and when combined with the glorious combination of garlic, maple syrup, coconut oil and thyme, produced the most fork tender, flavourful and divine roasted carrots I’ve ever had the pleasure of tasting. The real star of this recipe? The carrot greens chimichurri. Mind. Blown.

These Maple Garlic Roasted Carrots are incredibly tender, bursting with flavour and are topped with a delectable Carrot Greens Chimichurri. They make a perfect side dish to any meal!

It was a bittersweet moment cooking these carrots. They were sitting pretty in my fridge, given the top shelf glory spot, speckled in various shades of orange and purple for only two days before I remembered that they weren’t actually decoration. Some people might dislike the bumps, bruises and odd shapes but that’s exactly what drew me to them. I knew that I wanted to make a dish that was simple so as to preserve them in their natural state but to completely enhance their flavour. Roasting vegetables is kind of a no-brainer when it comes to that.

A few cloves of garlic and a mix of maple syrup, coconut oil and thyme later, these roasted carrots were born. Out came a sweet and savoury, completely fork tender piping hot bite of heaven. They are lit pieces of candy. Then came the carrot greens chimichurri which I have been putting on every. single. thing.

These Maple Garlic Roasted Carrots are incredibly tender, bursting with flavour and are topped with a delectable Carrot Greens Chimichurri. They make a perfect side dish to any meal!
I have been a fan of chimichurri for a few years and knew it would pair perfectly with these carrots. I thought it would be nice to try and utilise the entire carrot. After all, it’s all entirely edible. Carrot greens resemble parsley and cilantro and are like their thinner cousin. I washed them like I would any other herb, mixed in some chimichurri-esque ingredients (red onion, vinegar, garlic cloves, olive oil, lime and red pepper flakes) and left it to set. In case you’re wondering YES, the Mr. and I DO go through about 3 heads of garlic per week minimum. Sometimes I think my blog should be called Garlic in the Kitchen.

These Maple Garlic Roasted Carrots are incredibly tender, bursting with flavour and are topped with a delectable Carrot Greens Chimichurri. They make a perfect side dish to any meal!

This carrot greens chimichurri has probably been one of the best spreads I have ever tried. I am a lover of all things brine-y, and it captures everything that is a classic chimichurri. You wouldn’t even know it wasn’t parsley or cilantro. Two hours after I made it it tasted even better after the flavours got some time to marry, and the next day significantly more divine. I would recommend making the chimichurri first so that it’s at its max potential when it’s smothered on your carrots. P.S. – put it on everything. I had a carrot greens and vegan goat cheese naan bread pizza for dinner, I’ve been putting it on homemade bread, crackers, eating it with a spoon…you name it. It’s divine with a capital D.

These Maple Garlic Roasted Carrots are incredibly tender, bursting with flavour and are topped with a delectable Carrot Greens Chimichurri. They make a perfect side dish to any meal!

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Maple Garlic Roasted Carrots with Carrot Greens Chimichurri

by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Jams, Sauces, Dips & Spreads, Sauces
Keyword Dairy Free, Egg Free, Gluten Free, vegan, Vegetarian
Ingredients

Carrot Greens Chimichurri

  • 3 cups carrot greens washed, dried and finely chopped (feel free to sub equal parts parsley and cilantro)
  • 1/2 cup olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup red onions finely chopped
  • 3 cloves garlic minced
  • Freshly ground sea salt and black pepper to taste
  • 2 tablespoon white wine vinegar
  • 1 1/2 tablespoon freshly squeezed lime juice

Maple Garlic Roasted Carrots

  • 3 cloves garlic sliced
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 3 sprigs thyme chopped
  • Freshly ground sea salt and black pepper to taste
  • 1 pound carrots washed, dried and cut in half
Instructions

Instructions

Carrot Green Chimichurri

  • Mix all the ingredients together in a bowl and set aside to allow the flavours to marry.

Maple Garlic Roasted Carrots

  • Preheat oven to 425 degrees fahrenheit. Line a baking sheet with a silicone mat or greased foil. Set aside.
  • In a bowl, mix all the ingredients together except the carrots. Add the carrots and mix the ingredients into the carrots by rubbing them in.
  • Place the carrots on baking sheet and top with any of the seasonings still left back in the bowl.
  • Roast for 15-18 minutes in the oven, watching to ensure they don't burn.
  • Remove and allow to cool slightly. Season with salt if necessary.
  • Top with the chimichurri. Enjoy!
NOTES
If you try these Maple Garlic Roasted Carrots with Carrot Greens Chimichurri, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen!
 
by Jessica

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Recipe Rating




19 comments

  1. I love going to farmer’s markets, too! Unfortunately, they won’t be around where I live until at least May, but that’s ok. These carrots look gorgeous! I love the maple and garlic flavor. Perfection!

  2. Hi Jessica, always a pleasure to pop over to see what you’re up to in the kitchen.

    These carrots look delicious. I really enjoy your food styling and photography. Very inspiring.

    Have a great weekend.

    Lisa

  3. Pinning this. And only 3 heads of garlic a week 😉 Ha! Garlic is a must at our house too!

  4. Garlic and maple…I have no double these roasted carrots would be a hit in our house!

  5. marcie says:

    I’ve been roasting rainbow carrots so much lately — we can’t get enough! These are so gorgeous and I love that you used the carrot tops for chimichurri!

  6. Sarah says:

    Stumbled across this blog when I was looking for carrot green recipes. Is there a reason maple syrup isn’t listed in the ingredients? Would love to try the recipe but I don’t think it’s going to turn out as posted, thanks!

    • Jessica says:

      Hi Sarah,

      I just fixed the recipe. Thanks for pointing that out. I hope you enjoy!! 🙂

  7. MK says:

    Hi Jessica, would apple cider vinegar or coconut vinegar work here in place of the white wine vinegar? Thanks!

    • Jessica says:

      Hi MK,

      Yes for sure!! Enjoy!

      • MK says:

        5 stars
        Made these for Thanksgiving: HUGE HIT!! Made a double batch of the carrots on Thursday, kept the proportions of the chimmichurri (I used one cup parsley, one cup cilantro, one cup carrot greens, and apple cider vinegar rather than white wine, and it was perfect! I wasn’t sure about using all carrot greens but I loved the texture and flavor they brought!) and it was more than enough. Saved the leftover carrots and chimmichurri for Friday for Thanksgiving part 2 with my partner’s family. The carrots reheated just fine in a low oven for a few minutes, and honestly the chimmichurri was WAY better the second day after sitting over night! The flavors got the extra time to “marry.” Even still had a little bit leftover afterwards and ate it with corn chips for a snack! SO GOOD!
        I will say that even for one batch of carrots, I found that there was not enough maple dressing for all of them so I just made more. It was easy enough. Perhaps I just had big carrots, but I probably ended up mixing 3-4 times more than the original recipe called for just to cover 2.5 pounds of carrots, and even then there were maybe five drips to drizzle on when they were all laid out and ready to go.
        If anyone is also planning on making a double batch of the carrots using more than one baking sheet, if I were to do this again, next time rather than have one on the top rack and one on the bottom, I would try to keep them side by side, or cook them one at a time. The batch on the lower rack of my oven cooked more and the sugary sauce burned a little bit, even taking both trays out at the same time. The one on top was perfect so I know they weren’t overcooked, just maybe a little too exposed to the heat on the bottom rack of the oven.
        I’ll also add that I was nervous because your recipe didn’t call for peeling the carrots, but I found that you really couldn’t even tell they weren’t peeled when they were cooked! I made sure to clean them well and it was refreshing to see that peeling was not necessary. The trimmed green tops were very attractive and I’m glad that I left them on.
        These were a wonderful addition to not one but TWO Thanksgiving dinners and I’m so glad that I made them!!

        • Gavin | Jessica in the Kitchen says:

          This is amazing thank you for such an honest and in depth comment and suggestion. We’re happy that this recipe worked well for you MK. We will think about increasing the amount of maple dressing to accommodate all sizes of carrots. We try to be precise to eliminate food waste at all times but your suggestion really does help us to refine our process even more. Once again thank you and we’re delighted to hear that you enjoyed this recipe for thanksgiving!

      • MK says:

        5 stars
        Oh! Forgot to add: I also included some dried sage in the rub for the carrots and I’m really glad I did, it complemented the maple and thyme very well. Thanks so much Jessica!! I wish I took more pictures!

  8. Debbie says:

    5 stars
    AMAZING!! The flavors blended perfectly. Thank you!!

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Debbie! We really appreciate your comment!

  9. Briana Prieto says:

    5 stars
    I received my carrots with gorgeous tops attached to them and had no idea what to do with them until I stumbled upon this recipe! The carrot greens chimichurri is delicious on EVERYTHING. My fave combo avo toast, tomato + carrot greens chimichurri. Don’t waste your carrot tops! Try this recipe!!!

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